Process of preparing dough



.W. A. DARRAH Filed Feb, '7, 1921 Sept. 25 1923.

PROCESS oF PREPARING DouGH Patented Sept. 25, lg-

N essaies..

WILLIAM DABRAH, QF CHICAGO, ILLINOIS, ASSIGNOR T THE EXC() ENGINEERXNG GOMEANSY, 0F CHICAGO, ILLINGIS.

PRGCESS 0F .EREPRING BOUGE.

Application tiled February 7, 1921. Serial No. 443,24Q.

To all whom it may concern.' l

Be it known that l, WILLIAM A. Damian, a citizen of the `United States, residing at Chicago, in the county of Cook and State of illinois, have invented a new and useful ImprovementY in Processes of Preparing Dough, of which the following is the specification.

rl`his invention relates to methods of preparing and mixing materials, particularly to compositions which require the admixture of solid powders and liquids.

This inventioumore particularly applies to the preparation of dou hs for bread,

' cake and similar purposes, alt ough it should be understood that it may be applied with equal advantage to the preparation of such douglis as are used in the manufacture of various carbon products, clays used in ceramic work, paper making, and various other arts.

The description and methods which are outlined here will be illustrated in this specific case for the manufacture of dough for f bread, but it will be obvious that by merely changing the ingredients and making simple modilications in the equipment, the process will be applicable to many other cases.

ln most instances where itis desirable to mix a solid with a liquid, if the solidis ina powdered form, some little time is required.

unless a large excess of liquid is added.

ln current practice in the manufacture of .machined and which frequently does not dough, it is desirable to add as much liquid (water) as possible in order to hydrate the iiourand secure a well mixed loaf having good keepingv properties, and sucient moisture to be alatabie.V

(ln-the other' nd, the addition of an excess of water to the dough during the mixing period has the result of producing a pasty material-which is only handled with great difsiculty in the dividing and molding retain sutlicient-carbon dioxid from the tei-,5 mentation process to rise properly and produce a goed loer".

Another consideration which enters into the mixing of dough is a thorough and uniform distribution of the water. lt is well @own that deur absorbs moisture forming what is robably a chemical comound, known tec nically as hyldrated flour. the doar is not thoioug y hydrated during the mixing period, it will in subsequent operations and on standing before and afterv the bread is baked absorb a certain amount of moisture from the balance ofthe loaf, thus causing it to become dry and hard having the characteristics known as stale bread.

It has been found that when the flouil is thoroughly hydrated during the mixing period, the additional water contained in thel bread is not absorbed on standing and the bread does not become stale in anywhere nearly the saine period.

In addition to the water employed in hydrating the flour, water is also combined with the dough in the form of colloidal solutions with gluten and other ingredients. There is also robably some free water which is absorbed lbetween the 'particles o 'the solids in much the same way that a pile of sand will hold water within its interstices. 7

:essary to work carefully between the limitations mentioned above. lf an excess of water is added, the dough becomes or such consistency that it is only with ditulty handled by the machinery of an ordinary commercial plant, while if insucient water isA added, a poor quality of bread-spro-l duced, at an increased cost and at the sacrilice of keeping qualities.,

011e of the objects of this inventionis to overcome the difficulties mentioned above and to allow a ready commercial production of dough having the maximum amount of moisture present and properly distributed throughout the entire mass, without vencountering the diiiiculties of too thin or too weak a dou hl l Other objects will be apparent from the description of this invention which Ti'ollows.

l have found that if an excess of water i is added with the ingredients at the initial mixing of the dough that when properly manipulated thorough hydration takes place. If, under these conditions, a portion 160y of the excess moisture is removed by continual stretching and exposing new surfaces of the dougha in the presence of a rapidlv moving stream of unsaturated air, the product is thoroughly hydrated having certain 105 'very desirable characteristics.

example, if 70 percent (by weighty ot the H0 very marked.

dough consists of mier and e per cent is removed, under the conditions outlined shove, he resultant change from eihin, un- Worliehle dough to a stiff, strong dough is t should be undefslood ihet he removal of the excess Weiser in order to produce the desired resultmust he uniforni throughout the entire muss ci 'the dough and musiv not be confined to e, single portion of it. ln other Words, hy stretching und snredding the dough While il; is ei:- -posed 'to e large number of streams ci unsaturated zur, the leestA results seein to he obtained, and it Would appear that the resulteni produc-l', is composed olf pericles of dough containing a, maximum unicum', of Water inernally with the strong-er surfaces 'containing e lesser amount of weiger., ln other Words7 it would appear es if the struc- `ture of such e dough was somewhat cellular;

l have also 'found that in some ceses, 1he action described elo-oye may be accelerated and iis results mede more pronounced hy stering initially' Wi'h e dough which is faintly alkaline. le should he understood;

ofcoursea that he degree ci eikelinizy is extremely suielh merely heingui'hciene eo eci; es dispersing ugent 'lo the colloids of the dough. leheve found that under these condiziens, the mass is much more liquid with e given quantity oi wete? ihen when ie is neutral or siightly scid.' Heyyever, i'c is difiicul to properly handle' s. doughl of this nei-ure with the commercial breed making machinery so thai: ii", is desirnhle for this end other reasons 13o neutralies ehe alkaline characteristics of ehe dough es Working proceeds, This rney he clone in greci; ineny Ways es, 1for exemple, by intoducing such gases es csrhon dioxide hydrochloric acid7 etc, in minnie quantities into the sir which passes over the stretched surfe-ce of *che dough. l have `found 'that diluied eque ammonia is Well suied es e elisgiersingl ngene. lvlfhile the mildly ellisline schil/ion has e. tendency :to 'retard "the growih and development ci 'he yeast, it will noi otherwise diversely effec-'c he yeesla, and slight growh and deveicoinene will frequently produce enough -ceroon dioxid to neutralize 'the originel elksliniyil will` hereiore, he evident that 'the originel elkeiinity may or muy noihe nenrelized by che addition of ou'side acids depending upon ineny variable :Feci/ors. k

ln order to leest carry out the process vwhich has been described shoveq itis ed visehle 'izo employ sspeciel mixing equipmeule'q e "aypicel "form the diswing. Y

Referring to the drawing, Fig. l illus' trui-es en end elevation of lthis `form ci miser.j While Fig. 2 shows e side elevation pnrl f in section of the saine niirier1 3?@ ing no Figt l, l indicates e drum of which is shown inv or conieiner in which she-Et 2 rotates 2 cerries spiders 3 and 4f which s port healer arms 5, 6, 7 and 8 which serve 'lo mix the ingrediens.

She-ft 2 may be rotated in any desirable inenner es, for exemple, by gears 9 nieshing with pinions l0 on countersheft ll `which may oe turned by any suitable device'.

l2 indicees a hydraulic cylindera piston red i3 of which is connecedl by nin llto container l and serves to tilt coi einer l for removing its contents when the n'iiiiure is completedc Shaft Zand spiders B and 4 have hollow connecting passages leading lio heater arms 5 and 7 which ere provided with longitudinal pessegeways extending the length of said arms end with vent heiss i5 for sllowing the sir and gases 'to escape from said arms. A s'uiiing hex 16 serves to supply eir from e compressor or any eitherl desired source to sheii: 2 and thence to arms 5 end 7 end the renie re- 'eried *Lo shove.

ln practice it is desirable io -i et leest 5 pound. pressure supplie sysiem und e much grew-er pressure is irequenly en advantage.

Buse i8 carries suppors i9 ere?, 2O on which hearings 2l, 22, 2B end 2li suppone the shefi 2 and counersiisit ll referred to eooye.- y

From 'the eloove descripfzion, i5; he opponent that es *the heater end 6 romeo, iliey will elisrilouee ireumerehle huhhies oi air throughout the mess oi lhe mixture; on the initial niixingA ehe Water end flour will first assume u condition somewhat similar to suds formed fronti op? hut es the mixing process continues9 i e dough will gieoluelly become stie reieining, however, e considerable emounl; of elle ir Elius distrihued throughou iis mess.

This ine-hool of mixing not only insterielly improves ehe uniformity oi he dough, hui', serves to thoroughly yeeree 'die yeas which increases its activity and reduces the linie required for 'erinenie'lion Anoelier marked development of his process is ehe decided cooling effect9 es e. of he evaporation of e portion of 'ehe Water added io "he dough. le Will he evident L'het 'the eveporeeion of a, pound ci 'ier will Puhsorh from L00() to 1,200 Briisn herrnel units, depending upon local condiiicns. Therefore, the eveporeiion of s relsively few pounds of Weter will resui in ineineining the empeieure oi "che dough et preeicelly any desired empeietwe limited only hy the releiiye tempers .i of the We@ und dry bullo therrnomeeer. The a'dyenteges of cooling ille dough hy this inelhod eine c, much more uniform control of the temperaiure due lo he es iribu'ion of the eir currents and of the heei'fJ ehsorption. This is weaves4 Acontrast to the cooling effect of a blast of these radical temperature differences have av marked effect upon the rate of development of the yeast in different portions of the dough and are responsible for the irregularities which are too frequently found in commercial bakeries.

It will be evident that the process which constitutes my invention ymay be carried out to better advantage by the use of refrigerated air instead of air at ordinary room temperature.' It may thusbe advisable, particularly in 'the summer, t9 draw the' air from the cold storage room or through a cooling device. It will also beapparent that it is of advantage to the carrying out of this process to use air which has had a portion of its moisture removed as it'will thereby be possible to materially increase the rate of evaporation thus proportionately increasing lthe cooling eHect. i

Having now fully described my invention what I claim as new and wish to secure by Letters Patent in the United States is asfollows:

vl. In the process of making dough the step of adding much more Water than is required in the finished product, and evaporating out the excess. l

2. The method of treatin dough which consists in mixing the ingre ients in an excess of water and passing unsaturated gas through the mixture to remove the excess of Water.

3. The process of cooling dough by mixing said dough with an excess of Water in the presence of a stream of air7 said stream of air entering said dough from a source v movable through said dough.

4.1The process of mixing dough which consists in adding an excess yof Water then tworking the dough with sufiicient intensity to generate considerable heat and simultaneously absorb the heat as produced at substantlally the point said heat is produced, by forcing air from a movable source through the dough. y 5. In the process of mixing dough the step of shredding the dough mass and orcing small streams of cold air into the shredded portion in the form of bubbles.

6. In the process of mixing dou h the step which consists in forcing cold air into the dough at the points that heat is generated due `to the mixing.

February 4, 1921.

. WILLIAM A. DARRAH. 

